Sangria Compostela

1. 1

   For the lemon grass syrup: In a small saucepan, combine sugar, chopped lemon grass and 1/2 cup water.

2. 2

   Place over medium heat until boiling.

3. 3

   Remove from heat and strain syrup, discarding lemon grass.

4. 4

   Allow to cool.

5. 5

   (May be covered and refrigerated.)

6. 6

   For the rosemary-infused apple juice: In a blender, combine apple juice and rosemary.

7. 7

   Blend for 10 seconds.

8. 8

   Pour mixture through a fine strainer, discarding solids, and set aside.

9. 9

   For the sangria: In a pitcher, combine albarino, sake, lemon juice and club soda.

10. 10

    Add the rosemary-infused apple juice and 3 ounces lemon grass syrup; mix well.

11. 11

    Garnish and serve straight up or over ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.